Rush Hour Gourmet

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PATRICK FARRELL / Miami Herald

Steak, mushrooms, and sweet onions make a great, quick summer dinner. The steak, mushrooms, and onions are sautéed in the same pan. The balsamic vinegar-and-garlic marinade becomes a dipping sauce for the sandwich.

Steak and Portobello Sandwich

Makes 2 servings

1/2 pound skirt, flank, or other quick-cooking steak

2 teaspoons minced garlic

1/2 cup balsamic vinegar

1/4 pound portobello

mushrooms (12/3 cups when sliced)

2 whole-wheat hoagie or submarine rolls

Olive-oil spray

4 slices Vidalia or other sweet onion

Salt and freshly ground pepper

1. Remove visible fat from steak. Mix garlic and balsamic vinegar in a self-sealing plastic bag. Add the steak and mushrooms. Marinate 10 minutes, turning bag over once.

2. Meanwhile, spray bread with olive oil and toast for one minute.

3. Heat a large skillet over medium-high heat. Spray with olive oil. Drain steak and mushrooms, reserving marinade. Pat meat dry with a paper towel and sauté five minutes. Turn steak and sauté two to three more minutes, to a temperature of 135 degrees for rare or 145 for medium rare. Remove to a cutting board.

4. Add mushrooms and onions to the pan and cook five minutes, turning once. Remove to the board with the steak. Add the reserved marinade to the skillet; boil three minutes to reduce by half. Divide sauce between two small bowls.

5. Slice steak and mushrooms into thin strips. Arrange meat and mushrooms on bottom half of the roll and top with onions. Add salt and pepper to taste. Cover with the top slice of bread and cut sandwich in half. Serve with sauce for dipping.

Per serving: 433 calories, 30 grams protein, 41 grams carbohydrates, 16 grams fat, 56 milligrams cholesterol, 402 milligrams sodium, 6 grams dietary fiber.